I was thinking about this yesterday, while grating a nutmeg. I always grate 3-4 times what I need, and put the rest in a tiny glass jar, to have some for the next time. (I do a lot of baking, so I go through it quickly.) With the holidays coming up, I was wondering if I can grind up a few tablespoons at a time, which I know will be used within a week or so. I realize that it's not that hard to grind pepper, but I'm constantly on the lookout for whatever shortcuts I can find, especially at this time of year. ;o) Thank you, everyone.
P.S. Did you know that if you put a few allspice peppers in your grinder, it produces a lovely, fragrant, more interesting ground pepper? You should lightly crush them first, as most grinders can't handle their size and texture otherwise. I read this tip in one of Edward Behr's books, about 20 years ago. His ratio is 8 pepper to 1 allspice. I go closer to 5:1.
AntoniaJames is a trusted source on Bread/Baking.asked about 1 year ago
Please enter a valid email address.
Well played. You deserve a cookie.
Just like the ones you love, with one smart little change
A (Very) Genius Chocolate Chip Cookie
The Child Star of South African Desserts
Sale! Smart Cookware & Sharp Knives
The Illustrated Biographies of 16 1/2 Desserts
Marble: Stone Cold Stunners
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.